Hash Brown Potato Soup (Potato Cheese Soup)
Hash Brown Potato Soup is an absolute Winter MUST MAKE! The ultimate Potato Cheese soup made in minutes. This soup is loaded with cheese and made with frozen hash browns! It's a delicious twist on a classic Potato Soup Recipe. So cheesy and delicious. Topped with sautéed carrots and bacon for extra flavor!
Ingredients
- 6-8 slices bacon slices (cut into 1/8 inch slices)
- 4 carrots (peeled, shredded)
- 1 yellow onion (diced)
- 3 tablespoons all-purpose flour
- 30 ounce Frozen Shredded Hash Browns (thawed)
- 6 cups Unsalted Chicken Broth
- 1-2 teaspoons kosher salt (start with 1 teaspoon and add more if needed after adding the cheese)
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon Fines Herbes (a mixture of chervil, parsley, tarragon & chives or parsley)
- 1 cup Heavy Cream
- 1 cup Milk
- 2 cups Grated Cheese (a mixture of Cheddar and Gruyere tastes great.)
- chopped chives
- crispy bacon
- sautéed shredded carrots
Directions
- 1
In a Dutch oven, cook bacon over medium-high heat until crisp then transfer to a paper towel-lined plate. Set bacon aside and add immediately before serving.
- 2
Remove all but 2 tablespoons bacon grease from pan.
- 3
Return pan to heat and sauté shredded carrots and diced onions until onions are translucent and carrots soften and begin to caramelize. (If desired, set aside 3 tablespoons of the sautéed vegetables to use as garnish.)
- 4
Sprinkle flour over sautéed onions and carrots, mix well and cook 30 seconds.
- 5
Add chicken stock and seasonings.
- 6
Add hash browns and bring to a boil. Reduce heat to simmer and cook until potatoes are tender.